Gluten-Free Spanakopita Triangles
Savory spinach and feta filling baked in a crispy gluten-free phyllo dough. A classic Greek snack made allergy-friendly.
Ingredients
- 10 ounces Spinach (fresh or frozen, thawed and squeezed dry)
- 4 ounces Feta Cheese (crumbled)
- 4 ounces Ricotta Cheese
- 2 Eggs (large)
- 2 tablespoons Fresh Dill (chopped)
- 10 sheets Gluten-Free Phyllo Dough (thawed)
- 1/2 cup Melted Butter (or olive oil)
Instructions
- 1Preheat oven to 375°F (190°C).
- 2In a large bowl, combine spinach, feta cheese, ricotta cheese, eggs, and dill. Mix well.
- 3Brush a sheet of gluten-free phyllo dough with melted butter. Layer another sheet on top and brush with butter. Repeat until you have 5 layers.
- 4Cut the phyllo stack into strips (approx. 3-4 inches wide).
- 5Place a spoonful of spinach filling at the end of each strip and fold into a triangle shape.
- 6Brush the triangles with melted butter and bake for 30-35 minutes, or until golden brown.
- 7Let cool slightly before serving.
Substitutions
Gluten-Free Phyllo Dough → (avoids Gluten)
Ensure the gluten-free phyllo is certified gluten-free to avoid cross-contamination.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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